Pecorino Pepato is a raw sheep's milk cheese dotted with black peppercorn all over the paste. Originally from Sicily, Italy, it is made in Lazio as well other parts of the world. Pecorino Pepato is aged for about 2 to 4 months during which it develops a flaky yet creamy consistency. The salty, tangy citrusy flavours complemented by the spiciness of the peppercorns make this cheese a great table cheese. Shave it on salads or fresh beans or pastas or grate into polenta or atop risotto.